Autumn Orange Marmalade Cupcakes with Frosting

Name: Autumn Orange Marmalade Cupcakes with Frosting
Total time: 50 min
Yield: 10
Cuisine: North America, American
Ingredients: 0.333 cup butter (melted); 1 egg (lightly beaten); 0.75 cup plain Yogurt; 1 unwaxed Orange (juice and finely grated zest); 1.667 cups all-purpose flour; 1 Tbsp Baking powder; 0.667 cup sugar; 1 Tbsp Orange marmalade; 2 cups powdered sugar; 1 egg white (or 1 tbsp meringue powder); 0.125 cup water (if using meringue powder); orange Food coloring; yellow Food coloring; 2 Tbsps pink Decorative sugar crystals; caster sugar; 0.5 cup green Sugar paste; 5 chocolate covered Fruit jelly (cut in half)

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Difficulty:

moderate

Difficulty

Preparation:

50 min.

Preparation

Ingredients

for

cupcakes

For the cupcakes: 0.333 cup butter (melted); 1 egg (lightly beaten); ¾ cup plain Yogurt; 1 unwaxed Orange (juice and finely grated zest); 1 ⅔ cups all-purpose flour; 1 Tbsp Baking powder; ⅔ cup sugar; 1 Tbsp Orange marmalade

For the frosting: 2 cups powdered sugar; 1 egg white (or 1 tbsp meringue powder); ⅛ cup water (if using meringue powder); orange Food coloring; yellow Food coloring; 2 Tbsps pink Decorative sugar crystals

To decorate: caster sugar; ½ cup green Sugar paste; 5 chocolate covered Fruit jelly (cut in half)

How healthy are the main ingredients?

Yogurt sugar egg Orange

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Preparation steps

For the cupcakes: heat the oven to 350°F. Place paper liners in 10 holes of a muffin tin.

Combine the butter, egg, yogurt, orange juice, and zest in a mixing bowl. Stir in the flour, baking powder, and sugar until blended. Gently stir in the marmalade.

Spoon the mixture into the paper liners and bake for 25 minutes until golden and risen. Leave in the tins for 5 minutes, then place on a wire rack to cool.

For the frosting: sift the icing sugar into a bowl. Lightly beat the egg white and mix with the confectioners' sugar using an electric whisk; if using meringue powder, beat it with the water until smooth, then whisk with the confectioners' sugar. Put 1/4 of the mixutre into another bowl and tint with yellow food colouring. Add orange food colouring to the remaining 3/4 of frosting. Whisk well for 3-4 minutes until stiff. Cover the yellow frosting bowl with a damp cloth to prevent drying out.

Spread the orange frosting over the muffins and sprinkle with the orange sugar crystals. Leave to set.

Put the yellow frosting into a piping bag; you may need to thin it with a little water to achieve a piping consistency. Pipe lines on top of the orange frosting to resemble a pumpkin.

Roll out the green sugar paste thinly on a surface dusted with superfine sugar. Cut out leaves. Attach the leaves to the cakes with a dab of frosting.

Attach the chocolate candies in the center of each cake.